Lemon Pound Cake Loaves

“My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch!” —Lola Baxter, Winnebago, Minnesota

Lemon Pound Cake Loaves recipeTaste of Home
Servings Prep Time Cook Time
2mini-loaves (6 slices each) 20minutes 35minutes
Servings Prep Time
2mini-loaves (6 slices each) 20minutes
Cook Time
35minutes
Ingredients
Portions: mini-loaves (6 slices each)
Units:
Ingredients
Portions: mini-loaves (6 slices each)
Units:
Instructions
  1. Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
  3. Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in centre comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a small bowl, mix icing ingredients. Spoon over loaves.
  5. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Recipe Notes

For large loaf: Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in centre comes out clean. Ice as directed. Yield: 1 loaf (12 slices).

Nutrition Facts

1 slice: 262 calories, 10g fat (6g saturated fat), 58mg cholesterol, 201mg sodium, 39g carbohydrate (25g sugars, 1g fibre), 3g protein.